刺梨果汁成分分析、抗氧化和α-葡萄糖苷酶抑制活性研究

Analysis of Components,Antioxidant andα-Glucosidase Inhibitory Activities of Rosa Roxbunghii Tratt.Fruit Juice

为分析刺梨果汁的成分及评价抗氧化活性、α-葡萄糖苷酶抑制作用,以Waters ACQUITYUPLCHSS T3(2.1 mm×100 mm,1.8μm)为色谱柱,0.1%甲酸水溶液-乙腈为流动相进行梯度洗脱,采用超高效液相色谱-四极杆飞行时间串联质谱采集及分析数据。采用1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除实验考察抗氧化活性,硝基苯-α-D-葡萄糖苷(p-Nitrophenyl-α-D-glucopyranoside,PNPG)法评价α-葡萄糖苷酶抑制能力。在负离子模式下,从刺梨果汁中鉴定出33个化合物,包括11个三萜及其皂苷、8个原花青素、6个酚酸类、4个鞣质及4个其他类成分。刺梨果汁不同样品均具有抗氧化活性和α-葡萄糖苷酶抑制能力,其中富含酚酸、原花青素及鞣质的刺梨果汁的大孔吸附树脂40%乙醇洗脱部位清除DPPH自由基、ABTS阳离子自由基与抑制α-葡萄糖苷酶能力最好,IC50分别为6.08、2.95μg/mL和5.66μg/mL。该研究结果可为刺梨作为天然功能性食品的开发提供一定的科学依据。

In order to analyze the components and evaluate antioxidant activity andα-glucosidase inhibitory effects of Rosa roxbunghii Tratt.juice.Data were collected and analyzed by ultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometry(UPLC-QTOF-MS),using a Waters ACQUITY UPLC HSS T3 chromatographic column(2.1 mm×100 mm,1.8μm)and 0.1%formic acid-acetonitrile as mobile phase by gradient elution.Antioxidant activities were evaluated based on the scavenging effect of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation.Theα-glucosidase inhibitory activities were tested using the PNPG(p-nitrophenyl-α-D-glucopyranoside)method in vitro.In negative ion mode,33 compounds were identified from Rosa roxbunghii Tratt.fruit juice,including 11 triterpenes and their saponins,8 procyanidins,6 phenolic acids,4 tannins,and 4 other compounds.Different samples of Rosa roxbunghii Tratt.fruit juice exhibited antioxidant activity andα-glucosidase inhibitory ability,among them,the 40%ethanolic elution fraction of large pore adsorption resin,enriched with phenolic acids,procyanidins,and tannins,showed the best ability to scavenge DPPH radicals,ABTS radicals,and inhibitα-glucosidase,with IC50 values of 6.08,2.95μg/mL and 5.66μg/mL,respectively.The research can provide a certain scientific basis for the development of functional foods of R.roxbunghii.